Swiss Steak with Mushroom Gravy – Instant Pot

So it all started when I asked the folks what they wanted for dinner. That’s like usually like pulling teeth, but there we were in August: temperature 96 degrees. My Dad immediately said “Swiss Steak.”

Swiss Steak with Mushroom Gravy

Thanks Dad…I just love to make long, braised meals in 96 degree heat. But I’m not one to deny my fave octogenarian anything. Within reason. So I thought rather than heat up the kitchen, I’d pull out the Instant Pot. Then Pat stepped in and wanted to make Swiss Steak with Mushrooms. What? Mushrooms?

So I did some checking. It turns out Swiss Steak gets its name from the method of flouring, pounding and browning the meat. So technically, this is “Swiss Steak” just not the traditional Old Fashioned Swiss Steak I grew up on. (Oh the sacrilege.) Most people I know call this gorgeous beef done in a luscious mushroom gravy “Smothered Steak.”

The folks loved this meal. So much they each had seconds and as we sat around chatting after dinner, they kept cutting small pieces off the platter (it is spoon tender) and continued eating. Long after we were all stuffed. We agreed this is one recipe we’ll be making over and over. Yep, I was won over.

Swiss Steak with Mushroom Gravy

The meat cooked beautifully in the Instant Pot and the gravy was gorgeous. Just watch the browning. I had to work in batches and the bottom of the pot was getting very dark with built up fond.

The bottom of the Instant Pot is slightly domed & heat on the Saute function is not easy to regulate. Rather than risk burning, after I removed the second batch of browned beef, I added in the onions, mushrooms and Sherry and deglazed, then dumped it out to a bowl, added more oil to the Instant Pot and browned the remainder of the beef. Fond saved and no flavor lost.

Do watch for specials on beef for recipes like this – the round steak is traditionally the best cut for Swissing and you’ll want to pound the heck out of it. The advantage is it can be very inexpensive. I often buy it in a “roast” form and cut it into slices rather than buy round “steak” which can cost more per pound. See details on pounding in my post for German Beef Rouladen.

Mix together flour, seasoning salt, salt and pepper on large plate and set aside. Cut round steak into serving pieces. Dredge steak in flour mixture (really press in well), then use the edge of a sturdy plate to pound the meat.

Repeat this pounding process on both sides until the steak is about 1/2 inch thick and noticeably more tender. Sprinkle on a bit more flour if the beef becomes sticky and the coating of flour disappears. A meat mallet may be used to pound, instead, the large pointed side.

Set the Instant Pot to Saute and using the Adjust button (within 10 seconds of setting to Saute) press until Normal appears. Once hot, add a tablespoon or two of oil. Add meat, working in batches, adding oil as necessary, browning each side until golden, removing and setting on a large plate or platter. (If, as you are browning, the fond begins to get dark, see note.)

Add the mushrooms, onions and wine and cook for several minutes, scraping up the fond on the bottom, until the wine has nearly evaporated. Add the broth, tomato paste, Dijon, salt, pepper, thyme and two tablespoons of the parsley & gently whisk to mix together.

Nestle the meat back into the Instant Pot, along with any juices, turning and covering as needed so as much meat as possible is submerged and all has some sauce on top.

Hit the Cancel button on the Instant Pot. Add lid and move valve to sealed position. Press the Meat function (35 minutes on medium pressure.) When the 35 minutes are up, allow the Instant Pot to go to the Warm function and leave for 10 minutes. Release any remaining pressure by turning the valve to the open setting. Remove meat to a platter.

Set Instant Pot back to the Saute function, Normal setting. Mix the cornstarch with the tablespoon and a half of cold water. When the gravy comes to a boil in the Instant Pot, stir in the cornstarch mixture and continue to cook, stirring, for a minute or so until thickened.

Using a large slotted spoon, remove some of the mushrooms and onions and place over the steak on the platter. Pour some of the gravy over the meat, sprinkle with parsley and serve the remaining gravy on the side.

Note:

I found the temperature of the Instant Pot a little difficult to regulate and after browning the second batch, the fond began to darken. I stopped browning at that point, removed the beef and added the onions, mushrooms and Sherry, stirring up the fond and cooking until the Sherry was nearly gone, then dumped them into a bowl.

I then added more oil and the remaining steak to be browned. When the steak was all browned and removed, I added the onion/mushroom mixture back in with the broth, tomato paste, Dijon and seasonings and proceeded with the recipe.

You’re right Mollie– that gravy IS gorgeous!! nestled on those mashed potatoes– perfect! I’m just wondering how a poor instapot-less person like would adjust the recipe–?? In the oven?? for how long?? I’ll have to used your ingredients and find an old fashioned Swiss Steak recipe! No wonder it was so popular! Are you back in SD?? I’ve been picturing you home in Minn. You’re hard to keep track of girl!! take care! xo

Back in SD now, but home soon – the folks are moving into assisted living. So for the Swiss Steak – it’s gonna be a little different.

I’d use a big oven proof skillet with a lid (or aluminum foil) and follow the recipe to where the meat is added back into the pan, and is turned and all covered with the sauce. The sauce should almost come up to the top of the steak, but not over. Bring to a simmer then cover, bake at 325 degrees F. for (educated guess) 1 1/2 hours or so.Maybe a little less, maybe a little more, until tender.

Got it Mollie– slow bake til tender. It is so mouthwatering on the plate! Want to give it a try soon! And– what a big change for your parents! Did they initiate the move? Will they still be in SD? Are they looking forward to it? Are you the packer and mover? Hope and pray it’s a happy transition for all of you and they settle in and find good people there! xox friend!

I was not happy they’re staying in Sioux Falls, but they’re going into a gorgeous place that was formerly a boarding school for the children of Episcopal Ministers and has been converted to a retirement community. It’s pretty amazing. They call it Prairie Gothic.

Hey Mollie– clicked through to the article. It does look amazing! But it looks like you’ll have to keep up your big commute! But I’m hoping they’ll love the place and make great friends there. That would make things easier for you… You are a wonderful daughter! (I’ll bet they already know that!). xo

Hugs to you, Rhonda, and thanks! I think they’ll love it, I’m worried about them. I just didn’t have enough leverage to get them closer to me or another family member but I enjoy getting out of the twin cities now and then and getting to the country, so I’ll keep the best attitude I can. 🙂

Hi Tracey. I have a regular stove top pressure cooker that I’ve used for years and when I went back to my house, used it. My Instant Pot was left at the folks. I couldn’t believe how much I like the Instant Pot – I went from buying it just basically to try it out to loving it. I just made dinner tonight with it. 🙂

Never made Swiss steak and I’m not sure I even have eaten it. Looks and sounds good. Promised myself I would not buy any more kitchen appliances and make do with what I have – thus no Instapot. Happy FF and happy weekend.

I’m a little surprised, after all I think you’re included in the Midwest (although sometimes Michigan is and sometimes it isn’t? I can’t keep track) and I think this is a pretty down home meat & potatoes type of Midwestern meal.

I promised myself the same thing, but am surprised at how much I DO like the Instant Pot – but then only time will tell. Sometimes there’s that infatuation phase and then something sits around for a decade or so, lol!!

I didn’t buy an Instant Pot until I saw that my friends that were raving about it last Christmas were still raving about it. I finally gave in and bought one because we have purchased an RV and I thought it would be great to have in it for cooking on hot days. I think I’ll have to buy a second one because this one is staying in the house!! I don’t use it every day but I probably use it at least once a week. Not only does it cook things wonderfully, it reheats wonderfully. I bought some stackable stainless steel insert pans so that I can cook/reheat two different things at the same time. It reheats foods more evenly than in the microwave, doesn’t dry out or change the texture, and although it takes time for the IP to come up to temperature I think it’s worth it for the end results. No stopping to stir every 2 minutes to move around the hot spots.

By the way, I’m getting ready to try out your Swiss steak tonight. It’s one of my favorite foods. For leftovers I love to reheat it and then stir in some sour cream and serve over noodles like a stroganoff. Yummmmmm

Hi Shannon! I don’t have the inserts, yet! It’s on my plan of things to look for online after Thanksgiving! I haven’t used my Instant Pot for reheating but I can imagine how good it works. When I made the Instant Pot Gyros I steamed the pita in the IP and it tasted just like it came from a restaurant.

I hope you love that Swiss Steak as much as we do – and can I say reheating it and making it into stroganoff is brilliant!! 🙂 Great tip, thanks!! 🙂

Yes, you absolutely could, and I thought about putting down basic instructions for those who maybe haven’t been cooking as long as we have (or maybe I should speak for myself) but didn’t want to until I tried it. I’m guessing a bit more liquid might be in order.

I’ve never made Swiss Steak in my life. It wasn’t something my mom ever made and I only learned of it as I grew older and talked to my Canadian school or work mates. But I love that picture of the dark mushroom gravy over the mashed potatoes … a picture IS worth a thousand words.